Chicken à La Queen Recipes

CHICKEN A LA QUEEN ;)

Steps:

• Preheat oven as directed on package for pastry.
• Place pastry shells on a non-stick baking surface then place in oven.
• Bake pastries until golden.
• Remove from oven and let cool.
• In a large, deep skillet add approximately 2 tablespoons oil to medium high heat.
• Add celery, onions, carrots, bay leaf and a little salt and pepper to taste.
• Cook, until the veggies start to get tender, stirring frequently, about 5 minutes.
• Add the red bell pepper and cook for an another 2-3 minutes.
• Push the veggies to the edge and add the butter to the center of the pan.
• Once melted, add the flour and cook for about a minute.
• Whisk in white wine, chicken stock and cream.
• Bring to a simmer then add the chicken pieces.
• Once simmering again, add the asparagus. Continue to simmer until the chicken is cooked through and the asparagus is tender, about 10-12 minutes.
• Add peas and tarragon and stir to combine. Add salt and pepper to taste.
• Place 2 shells on each dinner plate and fill each shell with the chicken mixture. Place pastry lid on top and garnish with a sprig of tarragon.
• Enjoy ;)!

CHICKEN A LA QUEEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
• Bake in the preheated oven until the biscuits are golden brown, 13 to 17 minutes. Remove biscuits to cool, and set aside. Cut meat from the rotisserie chicken into bite-size pieces, and set aside.
• Heat the olive oil in a skillet over medium heat. Stir in the onion, carrots, mushrooms, salt, and black pepper. Cook and stir until the onion has softened, the carrots are tender, and the mushrooms have released their liquid, about 7 minutes. Stir in the red bell pepper and cook for 2 more minutes. Remove from heat and set aside.
• Melt the butter in a saucepan over medium heat. Whisk in the flour to form a thick paste. Continue cooking, whisking constantly, until the flour has lost its raw smell, about 5 minutes. Whisk in the white wine, increase the heat to medium-high, and simmer for 1 minute. Whisk in the chicken broth and whipping cream and bring the sauce to a boil. Reduce the heat, stir in the shredded chicken, and simmer for 7 minutes.
• Pour the chicken mixture into the skillet containing the vegetables and adjust the heat to medium. Add the asparagus and cook until the asparagus pieces are tender, about 4 minutes. Stir in the peas and tarragon and mix well.
• Place a split biscuit on each plate and pour the chicken mixture over the biscuits.

CHICKEN à LA QUEEN

Steps:

• Bake the pastry shells according to package directions. (I bake them till they are very golden brown so that the shells don't get too soggy when filled).
• While the pastry shells bake, in a large, deep skillet, heat the olive oil over medium to medium-high heat. Stir in the celery, carrots, onion and bay leaf, season with salt and pepper and cook, stirring frequently, for 5 minutes. Add the red bell pepper and cook for 2 minutes.
• Push the vegetables to the side of the pan, add the butter to the pan and melt. Whisk in the flour and cook for 1 minute. Whisk in the chicken broth, add the chicken and bring to a boil. Reduce the heat and simmer for 8 minutes.
• Stir in the cream and bring just to a boil, then stir in the asparagus and peas and cook for 2 minutes. Season with salt and pepper to taste.
• Place 2 hollow pastry shells in each bowl and fill with Chicken à la Queen. Cover with pastry shell tops.